Digg's

*35 Eating food, chewing gum, drinking beverages, or using tobacco

EMPLOYEE'S DRINKS ON PREP SURFACE

*47 Other Violations

TOWELS UNDER CUTTING BOARD,DUSTY FAN COVER IN WIC, RUSTY SHELF IN WIC AND STORAGE AREA.

*41 Food Labeling - Bulk food for self dispensing

NO LABEL DISPLACE ON STORAGE CONTAINERS

*43 Light bulbs, light shields provided

PROVIDE Shield ON LIGHT BULB IN WIC

*10 Sanitization after Cleaning

PROVIDED SANITIZER FOR PREP SURFACE CLEANING

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

*20 Grease Trap Tickets

GREASE TRAP DOCUMENT NOT PROVIDED

*39 Keep utensils handles upright or protected

can not use a bowl as a scoop- must have a handle the same with basket used for chips

*18 Toxic items labeling-non original container

unlabeled (gray) chemical spray bottle

*35 Eating food, chewing gum, drinking beverages, or using tobacco

employee drink next to food

*07 Food safe, good condition, unadulterated, and honestly presented

ice scoop touching aprons- food contact surface contamination

*41 Food storage containers, identified with common name of food.

label bulk goods

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

remove soil bottom of prep table

*21 RFSM - Not On Site

not registered with the city of Dallas

*20 Grease Trap Tickets

no grease trap tickets

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

everything in the cooler must be covered. loosely if cooling

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below.

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

remove foil from the bottom shelf of the prep table can not use plastic wrap on cups/bowls

*35 Eating food, chewing gum, drinking beverages, or using tobacco

employee drinks on prep surfaces

*39 Keep utensils handles upright or protected

can not use cup or bowl as a scoop-must have a handle

*07 Food safe, good condition, unadulterated, and honestly presented

bottom of container sitting directly on carrots

*21 RFSM - Not On Site

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below.

*18 Toxic items storage adjacent to food/utensils

chemicals next to utensils

*35 Eating food, chewing gum, drinking beverages, or using tobacco

no employee drinks left on the prep table

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

duster and possibly a dirty apron next to ice scoop

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

scoops for bulk goods must have handle- no cups

*36 Cloths in-use for wiping between uses stored

sanitation cloths wipes must be solution when not in use

*19 Water & Plumbing in good repair- per code

must have hot and cold water in bathrooms

*10 Clean Sight and Touch

Clean algae/mold in ice machine

*21 RFSM - Not On Site

***NO RFSM ON SITE***

*39 Single -service item stored in locker room

personal items must be stored away from food and utensils

*02 Cold Hold (41øF/45øF or below)

cold hold temperatures on make line above 41 degrees

*39 Store equipment & utensils in a clean, dry place

do not store knives between equip

*02 Cold Hold (41øF/45øF or below)

make table diced tomatoes 48 F sour cream 47 F repeat

*47 Conditions of Permit-in use of food equipment

*21 RFSM - Not On Site

Manager needs a Certified Food Manager certificate registered with City of Dallas

*43 Light bulbs, light shields provided

all lights must be shielded

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

separate raw grand beef/pork from whole raw beef/ pork repeat citation at next

*10 Clean Sight and Touch

green mold/ algae still on underside of coke machine nozzles

*32 Nonfood surfaces-design to be cleaned easily

seal up rusty shelves remove foil

*39 Air-drying required after cleaning & sanitiziing

don't dry on towels

*35 Eating food, chewing gum, drinking beverages, or using tobacco

*47 Conditions of Permit-in use of food equipment

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*22 Handlers-Certificate Not On Site

*31 Handwashing lavatory - used for other purpose

do not fill with linens, no dumping

*43 Light bulbs, light shields provided

unshielded light in WIC make sure fluorescent lights are shielded too

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

cover ice when not in use, carrots inside

*40 Single use articel wrapped or dispensed

no unwrapped straws

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw meat over past. egg product

*02 Cold Hold (41øF/45øF or below)

diced tomatoes 58.6F guac 60 F discard food in make table after 4 hrs

*14 When to wash hands after handling soiled equip/utensil

must wash between handling dirty dishes and clean dishes

*28 Date marking > 24 hrs,on site,temp 41F

food from Cousin's BBQ needs date, Label

*10 Clean Sight and Touch

green mold or algae growing on soda nozzles, ice spout

*02 Cold Hold (41øF/45øF or below)

s. chicken 49.6 and d. tomatoes 43.6

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

Cross contamination by storage (arrangement)

*14 When to wash hands before donning new gloves

*20 Grease Trap Tickets

maintain grease trap every 90 days

*21 RFSM - Not On Site

no RFSM on duty during inspection

*28 Date marking > 24 hrs,on site,temp 41F

no date marking on prepared soup

*30 Does Establishment have a current valid permit posted?

displayed for customers

*31 Handwashing lavatory - accessible

*41 Food Labeling - Bulk Food w/ Card or Sign

label all non-original food container

*43 Clean vent syst:Intake/exhaust air ducts

clean air vent on ice machine